Linzer Bars

This delicate, sponge-cake-like cookie is covered with a layer of raspberry jam and topped with a layer of slightly sweetened meringue that turns golden-brown as it cooks.

Ingredients:
1/4 cup(s) reduced-calorie margarine, softened
1/2 cup(s) brown sugar
1 large egg
2 large egg yolks
1 cup all-purpose flour
3 tablespoons fat-free (skim) milk
2 teaspoons almond extract
1 teaspoon baking powder
1/4 teaspoon table salt
1/8 teaspoon ground cloves
4 large egg white(s), at room temperature
1 tsp fresh lemon juice
1/2 cup sugar
1 cup jam, seedless, raspberry

Directions:
Heat oven to 375 degrees. Lightly coat a 9 x 13-inch baking pan with cooking spray.

Cream margarine in a medium bowl; add brown sugar, beating well. Add next eight ingredients; mix well.

Spread batter evenly into pan (batter will be thin in pan). Bake until a wooden pick inserted in the center comes out clean, about 15 to 20 minutes.

Meanwhile, using an electric mixer, beat egg whites in a large bowl at high speed until foamy. Add lemon juice; continue beating until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form; set aside.

Spread jam over hot crust and then spread egg whites carefully over jam; bake until meringue is golden brown, about 15 to 20 minutes. Allow to cool completely before cutting into 20 bars.

Recipe makes 20 servings.